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Barbecued pork ribs

Most of us love pork ribs - particularly at parties and get-togethers. The baking of these barbecued pork ribs can be done ahead (even days before) and finished off later on the BBQ (or under the oven grill). It's super easy to make, although the pre-baking takes a couple of hours (but you just leave the work to the oven!). The result is succulent, sticky ribs - absolutely yummy! Serve it with a crunchy salad, spiced dips and flatbread.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Resting Time 4 hours
Total Time 2 hours 30 minutes
Servings: 3 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup of hot water
  • 1 rack of pork ribs
  • 2 cloves of garlic squashed
  • For the glaze:
  • 3 Tbsp ketchup tomato sauce
  • 1 Tbsp tomato purée
  • 2 Tbsp dark muscovado sugar
  • 1 Tbsp cider vinegar
  • 2 tsp Dijon mustard
  • ½ tsp celery salt
  • ½ tsp dried oregano leaves
  • 1 tsp smoked paprika
  • 1 tsp ground cumin

Method
 

  1. Preheat the oven to 170°C.
  2. First make the glaze: mix all the ingredients in a saucepan then heat it up. Simmer for 5 minutes or until thickened.
  3. Combine the water with 2 Tbsps of the glaze. Put the ribs in a roasting tray, add the garlic cloves and pour over the mixture. Cover the tray with foil. Bake for about 2 hours or until tender, turning once and basting it.
  4. Remove the tray from the oven. Brush the ribs with the remaining glaze.
  5. Preheat a barbecue, grill or griddle pan. Cook the ribs for about 5 minutes each side or until caramelized and slightly charred.
  6. Transfer the ribs to a chopping board and let rest for a few minutes before carving.